Cauliflower soup: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cauliflower is a low-calorie vegetable with a mild, neutral taste. It goes well with many ingredients and is widely used in cooking to create dietary and children's dishes. In today's post you will find some original cauliflower soup recipes.

With an apple

Using the technology described below, you can quickly prepare a refreshing summer first course. The soup cooked in this way has a delicate creamy texture and is served chilled. For its preparation you will need:

• Small cauliflower.
• Ripe apple.
• ½ bulbs.
• 15g ginger.
• 20 g curry.
• 10g cardamom.
• 1L freshly brewed chicken broth.
• 150g natural unsweetened yogurt.
• 200 ml pasteurized milk.
• Sea s alt, olive oil and pepper.

Sliced apple, chopped onion, cabbage florets, ginger, cardamom and curry are fried in a greased frying pan. In fiveminutes all this is poured with chicken broth, brought to a boil and simmered for a short time over low heat. Soon the pan is removed from the burner, and its contents are supplemented with yogurt, milk, s alt and pepper. The finished soup with cauliflower is crushed in a blender, completely cooled and poured into plates. Optionally, aromatic herbs or almonds are added to each serving.

With lentils and potatoes

This light first course will certainly not go unnoticed by supporters of vegetarianism. It turns out very bright, fragrant and, of course, useful. To feed your family with Cauliflower Vegetable Soup, you will need:

• 800g tomatoes.
• 500g fresh cauliflower.
• A glass of yellow lentils.
• Small onion.
• 5 cloves of garlic.
• Medium carrot.
• 2 potatoes.
• 1.5L fresh vegetable broth.
• 2 laurels.
• 2 tsp curry.
• ¼ tsp turmeric.
• S alt, any refined oil and ground pepper.

Onions and garlic are sautéed in a preheated greased frying pan. After just a few minutes, diced carrots are added to them and continue to fry. Soon, potato slices, washed lentils, turmeric, curry, parsley and broth are sent to the browned vegetables. All this is brought to a boil and simmered over low heat. Twenty minutes later, the future soup is supplemented with cabbage florets, tomato slices, s alt and pepper and brought to full readiness.

With canned beans

Thisthick vegetable soup made from cauliflower has a rich taste and bright aroma. For its preparation you will need:

• Canned white beans.
• 300g fresh cauliflower.
• 300 g zucchini.
• Small onion.
• 2 garlic cloves.
• 250 g canned tomatoes in their own juice.
• 500 ml fresh vegetable broth.
• S alt, olive oil, parsley and pepper.

Onions and garlic are sautéed in a heated greased frying pan. As soon as they become soft, cabbage inflorescences and zucchini cubes are added to them. After some time, tomatoes, broth, s alt and seasonings are sent to a common vessel. All this is brought to a boil and cooked until tender. Shortly before turning off the stove, the soup is supplemented with canned beans.

With fresh green peas

This delicious chicken cauliflower soup is perfect for baby food. Therefore, his recipe will surely be in the personal collection of many young mothers. To cook it in your own kitchen, you will need:

• 6 chicken wings.
• 4 medium potatoes.
• Small carrot.
• Small onion.
• 200 g cauliflower.
• 150g fresh green peas.
• 2L chicken stock.
• Dill, s alt, any refined oil and pepper.

Onions and carrots are sauteed in a greased frying pan and put into a saucepan with boiling broth, in which the washed wings are already boiled. Potato cubes, s alt, pepper and cabbage inflorescences are also sent there. Behinda few minutes before the soup is ready, add green peas and chopped dill.

With fennel and mussels

This unusual cauliflower soup recipe will surely be appreciated by seafood lovers. The dish prepared according to it has a very pleasant taste and a delicate creamy texture. To feed your family with such a dinner, you will need:

• 250g fresh cauliflower.
• 50 g potatoes.
• 20 g onion.
• 3g garlic.
• 150 ml pasteurized milk.
• 15g quality butter.
• 50g mussels.
• 15g fennel.
• S alt, olive oil, water, balsamic vinegar and seasonings.

Onions, potatoes and cabbage are fried until tender and transferred to a deep saucepan. Vegetables are poured with s alted water and boiled over low heat until soft. Then milk, spices and butter are added to them. After re-boiling, all this is crushed in a blender and heated for a short time on the included stove. A drop of balsamic vinegar, roasted fennel rings, crushed garlic and toasted mussels are added to each plate before serving.

With turkey and corn

This hearty cauliflower soup with cream will add variety to your usual menu. To feed your family a delicious meal, you will need:

• 300g turkey fillet.
• 150g processed cheese.
• 280g corn.
• 50 g onion.
• 50g carrots.
• 300 g cauliflower.
• 1 l fresh cream.
• 2 liters of filtered water.
• S alt, any refined oil, nutmeg and pepper.

The washed turkey is poured with s alted water, boiled until tender and removed from the broth. Carrot-onion frying is sent to the vacated pan. Five minutes later, minced meat, cream, cabbage florets, corn, spices and cheese are added there. All this is brought to full readiness, insisted under the lid and served for dinner.

With shrimps

This is one of the most popular recipes for delicious cauliflower soup. To play it you will need:

• 3 small potatoes.
• 300g fresh cauliflower.
• 50g quality butter.
• 3 cloves of garlic.
• Small onion.
• 200 ml drinking water.
• 250 ml heavy cream.
• 450g peeled shrimp.
• S alt, olive oil and ground pepper.

Chopped onions are sauteed in a greased frying pan, and then combined with potatoes and cabbage inflorescences. All this is poured with water and cream, brought to a boil and boiled for fifteen minutes. The prepared soup is processed with a blender, laid out on plates and supplemented with shrimp fried with garlic and butter.

With parsnips and chicken

This delicious creamy cauliflower soup will not go unnoticed by lovers of light homemade dinners. It is good because it is equally suitable for both adults and small gourmets. For its preparation you will need:

• 800g fresh cauliflower.
• 500g chilled chicken fillet.
• 600g courgettes.
• 200 g parsnips.
• Small onion.
• 2 garlic cloves.
• Cheese, s alt and seasonings.

Washed chicken fillet is boiled in boiling water. Thirty minutes later, s alt, seasonings and chopped vegetables are poured into the bubbling broth. All this is simmered over low heat until the ingredients are soft, and then pureed with a blender, supplemented with crushed garlic and sprinkled with grated cheese. Optionally, each serving is seasoned with butter.

With broccoli

According to the method described below, a very he althy and light first course with a uniform, delicate texture is obtained. To treat your loved ones to this delicious Cauliflower and Broccoli Creamy Soup, you will need:

• 200 ml pasteurized cow's milk.
• 300g fresh cauliflower.
• 300g broccoli.
• Small onion.
• 2 garlic cloves.
• 75 g Russian cheese.
• 1 tbsp l. high-grade flour.
• S alt and refined oil.

Washed cabbage inflorescences are poured with s alted water and boiled for ten minutes. Then they add hot milk and fry, consisting of refined butter, flour, onion and garlic. All this is heated for a short time over low heat, and then crushed with a blender and supplemented with cheese chips.

With millet-rice flakes

This quick and delicious cauliflower soup recipe is sure towill be in the personal collection of lovers of hearty creamy first courses. To repeat it in your own kitchen, you will need:

• Leek.
• 670g fresh cauliflower.
• Shallot.
• 2 garlic cloves.
• 200 ml cream.
• A glass of millet rice flakes.
• 60 g quality butter.
• 80g smoked cheese.
• 1 tbsp l. ground paprika.
• 1 tsp each powdered pepper and fenugreek.
• S alt.

Washed cabbage inflorescences are fried in half of the available oil and transferred to a saucepan. Sauteed onions and garlic are also sent there. All this is s alted, seasoned with pepper, sprinkled with fenugreek and poured with water. The future soup is brought to a boil, boiled until the vegetables are soft and mashed. The resulting mass is returned to the included stove, supplemented with cream and millet-rice flakes and briefly heated over low heat. The finished dish is garnished with ground paprika and grated smoked cheese.

With bacon

The recipe below makes a delicious cauliflower soup. Its main value lies in the fact that it involves the use of inexpensive and readily available ingredients, many of which are always available in every kitchen. To feed your hungry family with a fragrant first course, you will need:

• 500 g cauliflower.
• 1.5L fresh chicken broth.
• Small onion.
• 6 art. l. softenedoils.
• 2 tbsp. l. white flour.
• 2 cups of pasteurized cow's milk.
• 100 g not too fat sour cream.
• 100 g Dutch cheese.
• 100g bacon.
• S alt, seasonings and fresh parsley.

Sliced bacon is fried until golden and transferred to a clean bowl. Chopped onions and cabbage inflorescences are sautéed in the remaining fat. Browned vegetables are immersed in a saucepan filled with s alted chicken broth and boiled for fifteen minutes. Then the soup is cooled slightly, mashed and poured with a sauce made from flour, butter, spices, sour cream and grated cheese. All this is briefly heated over low heat, supplemented with fried bacon and garnished with chopped parsley.

With wine and cheese

This flavorful, creamy cauliflower and broccoli soup is perfect for any special occasion. To prepare it you will need:

• 100 ml good dry white wine.
• 250g fresh cauliflower.
• 250g broccoli.
• A clove of garlic.
• 250 ml heavy cream.
• 30g celery root.
• 200 g not too s alty cheese.
• Big potato.
• S alt, ground nutmeg and pepper.

Washed cabbage florets, potato wedges, chopped celery and crushed garlic are combined in one saucepan. All this is poured with wine, diluted in a small amount.filtered water, and boil until tender. Softened vegetables are mashed, s alted, sprinkled with spices and warmed up for a short time over moderate heat. Ready soup is supplemented with cream, herbs and pieces of cheese.

With mushrooms

This appetizing and very fragrant dish is prepared quite quickly. The recipe for cauliflower soup involves the use of a certain set of components. Therefore, before starting the process, be sure to make sure that you have everything you need at hand. In this case, you will need:

• 200g fresh cauliflower.
• 300 g mushrooms.
• 3 small potatoes.
• Medium carrot.
• 2 cups of cream.
• Yolks from two chicken eggs.
• 4 cups of pasteurized milk.
• 40g quality butter.
• S alt, parsley root and pepper mix.

Vegetables and champignons are boiled in s alted water and thoroughly rubbed through a sieve. The resulting puree is poured with pasteurized cow's milk and sent to the included stove. As soon as the soup boils, it is removed from the heat, cooled slightly and topped with a mixture of softened butter, cream and beaten egg yolks.

With red pepper

This tangy, creamy cauliflower soup is sure to please savory food lovers. The presence of powdered red Italian pepper gives it a special zest. To prepare this dish you will need:

• Small onion.
• 200g fresh cauliflower.
• 3 garlic cloves.
• 25gcheese.
• 250 ml light cream.
• Red bell pepper.
• 20g quality butter.
• 3 pinches ground red Italian pepper.
• 2 tsp paprika powder.
• S alt.

The washed cabbage inflorescences are boiled in s alted water, thrown into a colander, and then combined with sautéed onions and cheese chips. All this is turned into a puree, mixed with fried garlic, spices and cream. The almost ready soup is re-processed with a blender, brought to a boil and supplemented with strips of bell pepper.

With celery and tomato juice

This low-calorie vegetable soup will certainly be appreciated by adherents of proper nutrition and those who are trying to get rid of a few extra pounds. To cook a dietary but very he althy lunch, you will need:

• 300g fresh cauliflower.
• 250g celery root.
• Small onion.
• 300 ml tomato juice.
• 100 ml cream.
• Small carrot.
• Chive of garlic.
• Lavrushka, s alt, filtered water, olive oil, aromatic herbs and celery stalk.

It is necessary to start the process with pre-treatment of vegetables. They are washed in cool water, freed from the peel and crushed. Then, in a frying pan, greased with warm olive oil, sauté onions, carrots and celery root. After some time, all this is poured with tomato juice, slightly s alted and stewed in a closed bowl. After about ten minutes, add to the total containercabbage florets, cream and some filtered water. All this is brought to a boil, seasoned with crushed garlic, parsley and spices and continue to simmer over low heat. As soon as the dish is completely ready, it is processed with a blender, poured into plates and decorated with chopped celery stalk. Before turning the soup into a puree, you must remember to remove the bay leaf from it.